GREEK DOLMADES RECIPE: STUFFED GRAPE LEAVES - ALL YOU NEED TO KNOW!
Probably, the Greek dolmades are the most worldwide famous stuffed grape leaves rolls! These delicious roulades filled with a traditionally vegan mix of rice, onions, and herbs, are popular, with some variations, not only in Greece, but also in several other regions of the Middle Eastern, Turkic, and Balkans areas. I love to serve Dolmades as an appetizer, or into a selection of small plates for my parties. Here the recipe and the history of Dolmades!
Provided by Filippo Trapella - philosokitchen.com
Time 1h20m
Number Of Ingredients 10
Steps:
- First, peel and mince the red onion and the garlic.
- Then, reduce the spring onions into thin rounds.
- At this point, pour the vegetables into a saucepan along with 3 tbsp of olive oil and sauté 20 minutes over medium heat until the onion becomes soft and translucent.
- Now, add the rice into the pan, and sauté a couple of minutes along with the onions.
- Then, add 1 cup of boiling water and simmer the rice half of the time suggested onto the box, stirring as needed.
- If the water evaporates too early, add a little more: at the end, you want the rice half cooked, and the water completely evaporated.
- Finally, add salt and pepper to taste, cover the pan with a lid and let it rest far from the heat.
- At this point, rinse, dry and mince the herbs, and combine with the rice and onions.
- Eventually, pour the rice stuffing into a plate and let it reach room temperature.
- First, bring to boil a pot full of water. Then, place the pot far from the heat and poach immediately the leaves a couple of minutes.
- Finally, rinse the leaves with cold water.
- Now, line the bottom of a pot with a layer of grape leaves: these to protect the dolmades.
- At this point let's prepare the dolmades! Spread out one or two grape leaves, depending on their size.
- Then, place a tbsp of rice stuffing over the leaf, and roll the dolma folding the borders.
- Finally, place the dolma into the pot. Repeat this step to finish the leaves and stuffing, assembling more layers of dolmades.
- Now, pour the juice of the lemons, and the rest of the olive oil over dolmades.
- Then, place a plate over the dolmades. You want the plate to adhere to the rolls, and be a little smaller than the inner of the pot: otherwise, the dolmades will float during the cooking.
- Finally, submerge the plate and the rolls with water, cover the pot with a lid, and simmer gently about 45 minutes. Monitor the water during the cooking: if it starts to run out, add some more hot water.
- Once ready, let the dolmades cool down, then serve warm or at room temperature along with tzatziki or your preferred sauces.
Nutrition Facts : Calories 369 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 80 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
YAPRAKIA (STUFFED GRAPE LEAVES)
Steps:
- In a bowl mix the ground beef, uncooked rice, onion, 3/4 cup chicken broth, juice of 1 lemon, dill, salt and pepper.
- To blanchthe leaves place them in boiling water for a few seconds then put them in a colander to drain.
- Lay 1 leaf vein side up, place 1 tsp of mixture close to the stem. Next fold the sides in and roll upwards.(If the mixture begins to dry just add more chicken stock)
- Optional: Line the bottom of a stock pot with a few leaves.
- Start to place the rolled grape leaves tightly together in a circular pattern at the bottom of the stockpot. Continue until all of the leaves have been filled and placed in the pot.
- Add in 2 cups of chicken broth and the juice from ½ of a lemon. Then place the squeezed lemon in the pot as well.
- Cover with extra leaves and drizzle with olive oil.
- Cover the pot with a lid and bring to a boil
- Once boiling immediately reduce to a simmer and cook for 45 minutes, or until most of the liquid has been absorbed and the rice is soft.
- Before serving add a squeeze of lemon juice on top of cooked yaprakia.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 29 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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